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In Disney’s Pixar acclaimed success Ratatouille, Chef Gusteau states: “Good food is like music you can taste, color you can smell, there is excellence all around you; You only need be aware to stop and savour it!”
CHEF GUSTEAU
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5 qualities of taste
Chef Gusteau’s extended metaphor clearly refers to the infinite combinations of flavors that delight our palate and make food intake a pleasurable experience. Flavor per se is the combined sensory impression of food, and it is determined by the five basic qualities of taste: sweet, salty, sour, bitter and umami (the “savory” taste associated with monosodium glutamate or MSG). Perception of these qualities entails the interaction of a substance from our food, or tastant, with specific taste receptor proteins residing in the taste buds of the tongue.
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Mechanism of taste buds
Figure (A) The tongue consists of small structures known as papillae (raised bumps) where taste buds reside. Depending on their shape papillae are classified into four groups: circumvallate, fungiform, foliate and filiform (B) Each taste bud harbors a set of elongated taste receptor cells that contain taste receptors that sense substances with different taste qualities. Upon detecting a substance, taste receptor cells transmit the information to gustatory nerves in contact with the tissue, which further transmit the information to the central nervous system, ultimately reaching the brain.
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IDEAS CURATED BY
An Oral medicine And Oral Radiology specialist Working for a better tomorrow.
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